YOU ARE THE BUTTER TO MY BREAD, AND THE BREATH TO MY LIFE. -JULIA CHILD

The Pioneer Woman

Normy and I had us a BBQ to go too this summer, and our friends said it was a Mexican food theme kind of BBQ. So I went online and searched and found this recipe from one of my favorite bloggers….The Pioneer woman (of course).

I added a few extra’s (of course) to make it my own!

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water

Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans,
olives, tomatoes, green onions, red onion,
I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)
add everything in a large bowl.
Then add the dressing
and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick
Then gently toss everything together and make sure everything is all tossed together well

(by the way, it looks like a ton of dressing because I ALWAYS make a double batch of this dressing when I make it, as I LOVE it and I drown my salad in it and then the next day I want leftovers, But the recipe I am posting is for one batch).

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.

Add chicken the pan

and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.

then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl

then add the sliced onion,

then add the halved tomatoes

mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.
Add chicken the pan and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.
then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl, then add the sliced onion, then add the halved tomatoes, mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl, top with desired amount of chicken and then pour desired amount of dressing (a LOT) over your salad

After allowing the mixture to cool for a couple of minutes, add ½ cup of milk.

Stir until combined.

Add 1 cup of breadcrumbs.

Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.

In a large bowl add the ground beef and pork.

Whisk 2 eggs and add to the meat.

Let the vegetable mixture cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.

Line a sheet pan with foil and spray foil with non-stick cooking spray. (makes for easier clean up)

Using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
In a small bowl mix together ¾ cup of ketchup with about 2 tablespoons honey.

Slather this sauce over the whole meatloaf.

I sprinkled Cajun seasoning over the ketchup, honey sauce.

Place in a 400 degree oven for about 40-50 minutes.

Let cool for a bit and slice off a piece

Recipe

2 Bell Peppers I used a red, and green one

1 medium yellow Onion, Chopped

Celery (5-6 Ribs), chopped

4 cloves of Garlic, Minced

3 Tablespoons Butter

1 teaspoon Salt

1 Tablespoon Worcestershire

1 teaspoon Black Pepper

1 teaspoon Ground Nutmeg

1 teaspoon Cayenne Pepper

A Few Shakes Of Hot Sauce

2 cups Ketchup, Divided

1/2 cup Milk

1-2 Cups Breadcrumbs

1 pound Lean Ground Beef (92% Lean)

1 pound Ground Pork

2 whole Eggs

2 Tablespoons Honey

Preheat your oven to 400 degrees.

Chop all of the veggies, into a small dice (peppers, onions, celery). Mince the garlic.

Grab a large skillet, or cast iron skillet and heat burner to medium-high heat, melt 3 tablespoons of butter.

Once the butter begins to start browning, add the veggies and

I decided to add some Cajun seasoning, So season veggies to taste with Cajun seasoning garlic.

Add about 1 teaspoon salt.

After the vegges have cooked for a few minutes add 1 tablespoon Worcestershire sauce,

After allowing the mixture to cool for a couple of minutes, add ½ cup of milk. Stir until combined.

Add 1 cup of breadcrumbs.Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.

In a large bowl add the ground beef and pork.

Whisk 2 eggs and add to the meat.

Let the vegetable mixture cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.

Line a sheet pan with foil and spray foil with non-stick cooking spray. (makes for easier clean up)

Using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick. In a small bowl mix together ¾ cup of ketchup with about 2 tablespoons honey.

and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot,

heat olive oil over medium heat.

Add carrots, onions, and celery

and stir to cook for 3 minutes. Pour in broth

and bring to a boil. Reduce heat to low and simmer for ten minutes.
Add cannelini beans

then add kidney beans

and green beans.

Cook on low for five minutes. Add pasta

and cook for an additional five minutes. Add canned tomatoes,

stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
Add roasted vegetables at the very end.

I also added spinach, about a cup

Stir and allow to simmer and heat for a few minutes before serving.

Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings

Recipe

2 whole Zucchini, Halved, Cut Into Strips, Then Cubed

2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed

8 ounces, weight White Mushrooms, Stems Removed And Quartered

2 Tablespoons Olive Oil

Kosher Salt To Taste

2 Tablespoons (additional) Olive Oil

2 whole Carrots, Pealed And Sliced

1 whole Medium Onion, Diced

3 stalks Celery, small chop (leaves too)

8 cups Low Sodium Chicken Broth

2 cans Cannelini Beans, Rinsed

2 cans Red Kidney Beans, Rinsed

1 cup (heaping) Cut Green Beans, Fresh Or Frozen

1-1/2 cup Medium Or Small Pasta Shells, Uncooked

1 can (28oz) Diced Tomatoes With Juice

Salt And Pepper, to taste

Parmesan Cheese, Shaved

Preheat your oven to 500 degrees.

Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.

Arrange onto two sheet pans (so there is no over crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot, heat olive oil over medium heat.

Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans then add kidney beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper

Add roasted vegetables at the very end.

I also added spinach, about a cup

Stir and allow to simmer and heat for a few minutes before serving.

Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

(If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

On a floured surface

roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.

Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Recipe

1-1/2 cup Crisco (vegetable Shortening)

3 cups All-purpose Flour

1 whole Egg

5 Tablespoons Cold Water

1 Tablespoon White Vinegar

1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour

(If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

On a floured surface

roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.

Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

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Hey there everyone, my name is Jamie! I first got the name crazy Jamie from my mother in law, who would call me crazy Nena, which means Crazy woman in Spanish. Then my friend Stacey, her kids would call me Crazy Jamie from the crazy, goofy things I would do with them! So here I am Crazy Jamie! I am 39 years young and LOVE all things Food! From cooking it, to looking for new recipes, to taking pictures of it, to talking about it, oh and (of course) eating it!! I did the whole culinary school thing. When I was in culinary school, I discovered that I liked cooking more than baking, the one class I didn’t like was bake shop…I thought baking was hard and it had to be exact and to me it was a lot of work….and now I am going on 3 years of baking at a cupcakes shop. Head baker! Funny how things work out. Now I think I like baking more than I like cooking! I have been married to my hubby Normando for 9 years. We got married on 8-8-08. We have our little kitty Olive that we adore! She’s our 4 legged kid! We live in Denver, Colorado! I have lived in Colorado my whole life and don’t ever want to move! I love the mountains and hiking and riding my bike! I love cooking for friends and family and love making birthday cakes, or cupcakes for friends and family. I love looking on Pinterest and trying new ingredients! I am always looking for new recipes! So I became obsessed with taking pictures of the food I would make and I wanted to share what I was making with the world. So I created this blog! I am not the best writer or speller so beware if you are a grammar person! This chic SUCKS at grammar! But I love sharing what I cook with the world! I also love sharing recipes with people as well. So this is me, welcome to my world!